pjtexas1
somebody shut me the fark up.
Did the fire jump the firebricks?
What is your ratio of salt to pepper? Is it cousher salt?
That is awfully generous of you guys. I was amazed by the amount of fuel I still had left when I shut it down at 5.
I'm still afraid hot and fast is not going to give enough smoke taste for me liking.
I guess if you are cooking with straight wood only on a stick burner like Franklin does that it still taste amazing but in an insulated vertical cabinet I just believe that more low and slow will give it the smoke taste I'm looking for.
How can Franklin cook that high and keep a brisket on for 11-12 hours like he's said in so many vids I've watched of him, and not over shoot the temps??
I also read somewhere here that he put in his book that he lets the briskets rest for almost 10 to 11 hours before serving them at lunch?
brisket is coming along nicely. if it is just salt and pepper you left out 2 ingredients.:wink:
The smoke taste is going to be subjective and it doesn't matter what cooker you use. You can use a true stick burner with a clean fire and get less smoke than someone using a dirty fire in a WSM. The other side of it will be someone like me that wants to taste a hint of smoke taste along with my beef flavor compared to someone who likes a hint of beef with their smoke.
My roommate loved smoke. I loved meat. He burnt me out on BBQ.
This is probably a dumb question, but what are the other two?
This is probably a dumb question, but what are the other two?
Usually 8
I put the wood chunks on the bottom of the basket and then put the charcoal on top of it. I am not sure it makes a difference, but it seems to give a better smoke flavor than when they where on top of the charcoal.
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Yes, I work for Sams. They may have to order them, but they will and it comes in stock in 2 days. I paid around $2.80 per lbs for the case.